Ttukdak Hyung's Coconut Sherbet
An exotic dessert made by scooping out the flesh from a coconut, simmering it with coconut milk, blending, and freezing again in the coconut shell.
Ingredients needed 2 servings
Recipe
Cooking tips
- Be very careful when cutting the hard coconut shell to avoid injury.
- Adding just a tiny pinch of salt enhances the coconut's natural sweetness and nuttiness.
- For a chewier texture, you can chop some of the reserved flesh into small pieces instead of blending it all.
Recommended for
- Those who want to recreate the exotic coconut dessert taste from Southeast Asian resorts at home.
- Those who want to make a visually striking dessert for a home party or gathering.
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